Cheesy Bean Dip

Super easy and quick appetizer to whip up- good for bringing somewhere, like a potluck, or BBQ, or whatever.

• 1 can refried beans
• 4 cups shredded cheese
• 1 packet taco seasoning mix
• 1 8 oz. package Neufchatel cream cheese
• 1 cup sour cream
• Whatever else you have on hand that seems good and Mexican-food-y. (Today I had salsa, so half a container of that went in. Also good are olives, garlic powder, green chiles, hot peppers, green onions, etc.)

Blend together 1/2 of shredded cheese with everything else. Put in greased baking dish and sprinkle remainder of cheese over the top. Bake uncovered at 350 degrees for 20-30 minutes, til cheese is bubbly and brown around edges. Serve with tortilla chips. Very popular!

Chile Relleno

This is my FAVORITE dish to bring to people's houses or serve when we have guests. It's SUPER easy and quick and always quite the crowd-pleaser. Leftovers are delicious too and it reheats beautifully.

Big can of Ortega green chiles
About 2-3 cups shredded cheese
1/2 package queso fresca
1/2 can of evaporated milk
4 eggs
A few dashes of cumin

Rinse the green chiles to rid them of any seeds and make them not too strong. In a glass dish, make the first layer by laying half the green chiles flat (no need to grease or spray the dish). Cover with half the shredded cheese (You can use as much as you want. I use a ton.) Crumble the queso fresca by smushing it with a fork, and cover the shredded cheese with half of it. Repeat these three layers. Mix (I use a blender) 4 eggs, evaporated milk, and cumin. Pour mixture evenly all over, making sure to go right to the edges. I sprinkle some more cheese on top for a nice golden look. Bake 35 minutes at 350 degrees. Delish!

Mexican Lasagna

Being a half mexican family, we love to eat mexican food. We are also in love with Italian food after our stay there, so what could be better than noodles and mexican flavor??

Ingredients:
12 uncooked lasagna noodles
2 cans condensed cream of chicken soup
8 oz. sour cream
1/4 c milk
1 1/4 t cumin
1/2 t garlic powder
3 c cubed cooked chicken
1 can (4.5 oz.) chopped green chilies, undrained
1/2 c sliced green onions (approx. 9)
1.2 c fresh cilantro or parsley, chopped
3 c shredded mexican style cheese blend (I use whatever cheese i have on hand... cheddar, jack, pepper jack etc. I am too cheap to buy preshredded), 12 oz.
1 large red bell pepper
1 small can sliced black olives

Prep:
Heat oven to 350 degrees. Spray bottom and sides of 13 x 9 inch glass baking dish with cookin spray. Cook and drain noodles according to package directions.

In a large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken, chilies.

Spread about 1 1/4 c of chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 c chicken mixture over noodles. Sprinkle with onions, cilantro and 1 c. of cheese.

Top with 4 noodles. Spread 1 1/4 c chicken mixture over noodles. Sprinkle bell peppers and olives. Sprinkle with 1 c. cheese. Top with 4 noodles. Spread with remaining chicken mixture.

Bake uncovered for 30 minutes. Sprinkle with remaining cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand for 15 min. before cutting.

Serves 8

Egg Casserole

We make this for breakfast OR for dinner, depending on the ingredients.

Basic Ingredients:


* 1 dozen eggs

* 1 cup milk

* 1 cup cheese (colby jack works well, but you can use just about ANY choice - we have used Swiss, cheddar, and many others)

Optional ingredients: chopped onion, chopped green pepper, chopped spinach, cubed ham, hash brown potatoes, crumbled bacon, sausage crumbles.

Preheat oven to 350. Whisk together eggs and milk, and then stir in additional ingredients. Pour entire mixture into a 9 x 13 sprayed pan and bake. Casserole is ready when it puffs in the center and is golden brown. You can top with a bit of cheese when you take it out of the oven - the cheese will melt on top of the casserole. Don't be alarmed if the casserole falls a bit as it cools, this is normal.
My kids LOVE this casserole. I change it up almost every time I make it, using different meat - or cheese, or a different veggie. Serve with muffins and a fruit salad.

3 Cheese Rigatoni

This quick and easy meal is loved by all of the kids! Last night, the kids wanted me to make another "batch" so they could have thirds!

Ingredients:

• 1 lb rigatoni noodles, uncooked
  
• 8 oz. sour cream
  
• 8 ounces mexican blend shredded cheese
  
• 1/4 c. parmesan cheese (I use real must-shred parmesan, not the kind that comes in a can, however, that would do in a pinch.)
  
• 1/4 c. milk
  
• 1 T chopped fresh basil leaves or 1 t dried basil leaves
  
• 1/4 t salt
  
• 1/2 t pepper
  
• 1/4 c. seasoned dry bread crumbs
  
• 1 T butter or margarine, melted

Prep:
Heat oven to 375 degrees. Cook and drain pasta as directed on package. Mix pasta and remaining ingredients except bread crumbs and butter. Place pasta mixture in ungreased 2 quart casserole. Mix bread crumbs and butter; sprinkle around edges of casserole. Bake uncovered for 25 to 30 minutes or until hot and bubbly.

Serves 6 (but leaves you wanting more!)

Pair with brown sugar carrots and a salad for a full meal!